1.Preheat the oven to 350F. Using an electric mixer on low, beat the cookie dough and flour until combined. Divide the dough into 3 equal portions.
2.Add the lemon zest and yellow food coloring to 1 portion of dough. With the mixer on low, beat until blended; set aside. Add orange zest and orange food coloring to another portion of the dough; beat until blended. Leave remaining portion plain. Divide each dough section in half; wrap one portion of each color in plastic and refrigerate.
3.Roll the remaining portions of dough into 12-inch-long ropes. Arrange the dough ropes side by side on a lightly floured work surface with the orange rope in the middle. Place parchment paper over the dough; gently roll into a 15x4-inch rectangle. Remove the parchment paper. Using a knife and cutting at an angle, cut the rectangle into 12 equal triangles. Transfer the triangles, 1 inch apart, to an ungreased baking sheet. Push a ruler against the sides of the triangles to straighten edges. Repeat with the remaining dough.
4.Bake the cookies until lightly browned, 9 to 11 minutes; let cool for 1 minute. Transfer cookies to a wire rack and cool completely.
5.In a small microwave-safe bowl, microwave the white chocolate on High until melted, about 1 minute. Dip wide ends of cookies into chocolate then into colored sugars.
Let stand until set.

(Ingredients given are for two servings, recipe adapted by Kalyn with memories of Pop-Eye Eggs made by her mother.)
Ingredients:
1 tsp+ 1 tsp olive oil
2 pieces whole wheat bread (I use Jack Spratt Bread sprouted wheat bread.)
2 large eggs
salt and fresh ground black pepper to taste
1/4 cup low-fat grated cheese (I use Four Cheese Mexican Blend)
salsa for serving, optional but good
Instructions:
Have all ingredients ready on counter. Use a small juice glass to cut a hole directly in the center of each piece of bread. (I use a glass that's 2 1/4 inches across, and save the holes from the bread to make whole wheat bread crumbs. You can also toast the holes and dip them in the egg.)
Use a heavy frying pan large enough to hold both pieces of bread. Heat the pan for about 30 seconds over medium heat, brushing the pan with 1 tsp. olive oil. Add the pieces of bread and cook until one side is browned and toasted, about 2-3 minutes. Turn pieces of bread over.
Drizzle 1/2 tsp. of oil into the center of each piece of bread and immediately break an egg into the hole, being careful not to break the egg. Season eggs with salt and fresh ground black pepper to taste, then sprinkle each piece of bread with about 2 tablespoons of grated cheese. Cover pan and cook until cheese is melted, egg white is firm, and yolks are as done as you'd like them, about 3-4 minutes. (I cook mine for about 3 minutes in a cast iron pan for a slightly runny yolk.)
Serve hot, with salsa drizzled over if desired.

Preheat oven to broil. Squeeze lemon juice from lemons and grate 1 tsp. zest; set aside. In heavy skillet, sauté onion in olive oil until tender. Stir in peas, lemon juice and water and bring to a boil. Stir in couscous, cover, remove pan from heat, and let stand for 5 minutes.

Brush salmon fillets with 1 Tbsp. olive oil and place, skin side down, on broiler pan. Sprinkle with salt, pepper, and dill. Broil for 8-10 minutes per inch of thickness, 6" from heat source. (Or, if using frozen prepared salmon fillets, bake or broil as directed on package.)

Serve salmon on couscous; sprinkle with lemon zest. Serves 3-4

Yum...Wouldn't you want to eat this in this kitchen.

I got this recipe from:

http://busycooks.about.com

This site is always a good fall back on. There is always something there I want to try.

Well it’s time to put my shoes on and go home......I do have left over’s for lunch tomorrow !

1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted

1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves

Directions

1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.

2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.

3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.

Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.

Toss bread with the remaining 1 tablespoon oil, paprika and garlic powder in a medium bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.

I got this recipe over at: //www.recipe.com

I really find some great recipes there. Surfing finds the best recipes. I think its one of my favorite things to do when I can't decide what to make. The internet is the best cookbook ever!